When I was a child, I really didn’t like eggplant. I always thought it had a strange taste. At that time, most of the eggplants were round, and the frying methods were relatively simple. It was not as developed as the Internet is now, and hundreds of recipes can be easily searched. At that time, eggplants were usually cut into strips, soaked in water, and then fried in a pan. When frying, add some garlic, and the garlic-flavored eggplants would come out. Every time fried eggplant is served at home, I take a few bites, and sometimes I don’t eat it at all.
My attitude towards eggplant changed when I went out to eat with my roommates. They ordered a dish fish-flavored eggplant . I took a bite and found that it tasted pretty good. At that time, I started to like eggplant slowly. It turns out that the method is different. It can also determine whether a person likes it or not. Today I would like to share with you how to make crispy eggplant . The restaurant sells it for 38 yuan per serving, and it costs no more than 5 yuan to make it yourself. It is a simple and sweet recipe that goes well with rice. Friends who like to eat eggplants, let me see how to make it.
I bought round eggplants. If you don’t have round eggplants, you can also use long eggplants. However, the fruit of round eggplant is relatively compact, and its flesh is harder than that of long eggplant, which absorbs less oil. Long eggplant has a thin skin, high water content, soft flesh, and is easy to absorb oil, so it is more suitable for making steamed eggplant .
. Clean the eggplants, remove the roots, and cut them into hob pieces. Try to cut them as thinly as possible to make them easier to fry through. Soak the cut eggplants in water, then take them out and drain them.
2. Pour an appropriate amount of cornstarch into the eggplant and spread it evenly with your hands. Make sure each eggplant is coated in cornstarch.
3. Put an appropriate amount of oil in the pot. After the oil is hot, put the eggplant in and fry over medium-low heat until the shell becomes hard and the surface changes color. If the pot is small, it is recommended to fry in batches.
4. Prepare an empty bowl, add appropriate amount of light soy sauce, oyster sauce, vinegar, sugar, and salt. After adjusting the taste, add some water starch and stir evenly.
5. Leave the bottom oil in the pot, add chopped green onion and minced garlic. After frying until fragrant, pour the sauce into the pot. Stir while cooking. When the soup is thick, add the eggplant and stir-fry quickly to let each Coat the eggplant cubes with the sauce.
I like sweet and sour food. I put a little too much vinegar and sugar. When making the sauce, you can adjust it according to your own taste. When frying eggplants, be sure to fry them until the shell becomes hard, and stir-fry them quickly. The eggplants made this way will be crispy on the outside and soft on the inside, which is very delicious.
Eating some eggplants appropriately in summer can clear away heat and detoxify, reduce high blood lipids, high blood pressure , clear away heat, activate blood circulation, and resist aging. Eggplant is a cold vegetable, so people with indigestion, deficiency of spleen and stomach should not eat more.
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